Make it Virginia Made: Vault & Cellar
Welcome to the “Make it Virginia Made” series, where we travel across the commonwealth to visit restaurants serving up Virginia spirits. These top-notch establishments and bartenders have a commitment to quality, local brands, understanding any cocktail — from fruity to sour to spirit-forward — can be Virginia made. And it not only can be Virginia made, it can be better Virginia made.
You may have seen our lively host Henry Hill, Jr., a.k.a. the winner of The 2024 Virginia Cocktail Games, sitting down with a local bartender on our @VaSpirits Instagram. Here, we’re giving you the full download on what you saw and didn’t see during the visit. You’re about to learn about what makes this restaurant so special – so, get comfy and grab a drink – or better yet, head over to Vault & Cellar and sip for yourself.
Get to Know Vault & Cellar
This cozy, elegant restaurant located in Middletown, Virginia, specializes in elevated Appalachian cuisine and features a bourbon bar with over 350 bourbons and whiskeys, many of which are Virginia-made. This extensive menu landed Vault & Cellar on Whisky Advocate’s list of America’s Top Whiskey Bars.
Once a nineteenth-century bank built in 1980, Vault & Cellar took over the space in 2021. Chef owner Kari Rushing wants you to leave the restaurant feeling prideful of Virginia and nostalgic – providing an elevated food experience but like grandma used to make. Diners shouldn’t leave without trying venison, bread pudding and a Virginia old-fashioned. The Daily News-Record says Kari “marries the resourcefulness of Appalachia – making do with what you have – with the refinement of fine dining.”
Kari didn’t stop at curating the food menu. As a Stave & Thief Society certified bourbon steward, she is focused on building a stronger cocktail culture and believes every good meal deserves a well-crafted cocktail, which she says is just as complex as a dish – seasoned and complementary. And she has the staff behind the bar to make that happen.
Who’s Behind the Bar
While relatively new to the mixology scene, Dan Kurzenknabe quickly learned how to bring out the best in any bottle of bourbon.
How did you get into bartending?
“My good friend Cami (@cami_drinks) first introduced me to ideas like fat-washing and homemade infusions about two years ago. She’s incredibly creative and uninhibited in her experimentation. Then, I went to The Catamount Lounge in Front Royal, Virginia – shout out Shenan, Julietta and Chris – and had a Negroni for the first time. I immediately went out the next morning to buy a bottle of Campari and have since been down the YouTube mixology rabbit hole. Over the past year, I have tried to learn as much as I can, tasting the classics and making things I enjoy drinking.
“At one point in time, whiskey was only a means to an end for me. When Virginia ABC started the allocated drop system, I was intrigued. This set me off on my whiskey journey. From there I started doing research, reading, doing tastings with friends, and before I knew it, I had amassed 30 bottles. Vault & Cellar also played a big role in my bourbon education. It’s made a huge difference to have a place where I can go and try things before committing to a whole bottle.”
What’s your take on local, Virginia spirits?
“I was born and raised in the Shenandoah Valley, and I’m proud to say Virginia makes some of the best spirits in the world. Right now, highlights for me are Sunset Hills Gin, Mt. Defiance Blue Agave Spirit and American Ace Cask Strength Bourbon. While I’m a big believer in supporting local businesses and institutions, I think it always comes back to the water.
“Spirits are only as good as the water used to produce them, and each geographic area defines the taste of its spirits. It just so happens that I’ve been drinking Virginia water my whole life, which makes the spirits taste just right to me.”
What’s in Your Glass
You’ve pulled up to the restaurant and taken your seat at the bar. Dan recommends that you order this unique twist to the Brandy (Chai) Alexander:
Ingredients
- 1 oz chai infused & brown butter washed Belmont Kopper Kettle Virginia Bourbon
- 1 oz Biscotti liqueur
- 1 oz cream
- Garnish with grated nutmeg
The Kopper Kettle Virginia Bourbon is infused in six chai tea bags overnight, allowing all the goodness to soak in. After browning a ½ lb. of butter to perfection, the bourbon is added slowly and stirred. It’s then cooled and solidified in the fridge or freezer and strained for a nutty, wintery-spiced finish. Now that the bourbon is prepared, it’s ready to go in the shaker with biscotti liqueur and cream. The final touch is double-straining into a classy coupe.
Sounds (and sips) like the makings of a great night. Please enjoy Virginia Spirits responsibly.